Maria Aponte

TL;DR: Great care is required in the choice of the proper Lactobacilli species, their genetic stability and the translocation risk, mainly related to inflammatory disease-induced gut mucosa enhanced permeability, and the adequate amount of bacteria to be delivered in order to achieve the best clinical efficacy decreasing the risk of side effects.

TL;DR: Studies were carried out on the microbiological and physico-chemical changes which occurred during the ripening of five batches of Naples-type salami, manufactured without starter cultures, indicating that lactobacilli constituted the predominant flora, both on the surface and in the interior of the pieces throughout the ripens period.

TL;DR: Results from sensory evaluation led to the conclusion that a revision of technological procedures may improve the final quality of product, although GC-MS analysis evidenced several differences among varieties in terms of aroma components.

TL;DR: The identification of a bacteriocin‐producing lactococcal strain isolated from raw cow’s milk is reported, along with production conditions, physical and chemical properties, and mode of action of the bacteriOCin.

TL;DR: The results are discussed with reference to the capability of the analytical procedures used to aid both identification and strain typing of streptococci, as well as the taxonomic structure of the species Strep.